Senegalese Chicken with Tomato Sauce (Print version)

Succulent chicken in a vibrant tomato sauce with aromatic spices, onions, and bell peppers. A hearty dish inspired by classic West African flavors.

# What you'll need:

→ Meats

01 - 1.5 lbs chicken thighs, bone-in and skinless

→ Marinade

02 - 2 tbsp lemon juice
03 - 2 tbsp vegetable oil
04 - 1 tsp salt
05 - 1 tsp black pepper
06 - 1 tsp ground ginger
07 - 3 garlic cloves, minced

→ Vegetables

08 - 2 large onions, thinly sliced
09 - 1 red bell pepper, sliced
10 - 1 green bell pepper, sliced
11 - 2 medium tomatoes, chopped

→ Sauce & Spices

12 - 2 tbsp tomato paste
13 - 1 scotch bonnet pepper, whole
14 - 1 bay leaf
15 - 1 tsp dried thyme
16 - 1 tsp paprika
17 - 2 cups chicken broth
18 - 2 tbsp vegetable oil

→ To Serve

19 - Cooked white rice or couscous
20 - Fresh parsley, chopped

# Method:

01 - Combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic in a large bowl. Toss well to coat. Cover and marinate for at least 15 minutes, or refrigerate overnight for deeper flavor.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the marinated chicken on all sides, then remove to a plate.
03 - In the same pot, add onions and sauté until softened and golden, about 5 minutes. Add bell peppers and cook for another 3 minutes.
04 - Stir in chopped tomatoes and tomato paste. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aroma. Do not cut the pepper unless extra heat is desired.
05 - Return the chicken to the pot, pour in chicken broth, and bring to a simmer. Cover and cook gently for 30-35 minutes, or until chicken is fully cooked and sauce has thickened.
06 - Adjust seasoning with salt and pepper as needed. Remove the Scotch bonnet pepper if used.
07 - Serve hot over white rice or couscous. Garnish with fresh parsley if desired.

# Expert advice:

01 -
  • The marinade creates the most incredible depth of flavor that penetrates all the way to the bone
  • One pot means maximum flavor with minimal cleanup
  • The sauce is so good you will want to spoon it over everything
02 -
  • Pat the chicken dry before marinating or it will not brown properly
  • The sauce will continue to thicken as it rests off the heat
  • Scotch bonnet peppers are quite hot so handle them carefully
03 -
  • Cast iron or enameled Dutch oven will give you the best results
  • Let the chicken come to room temperature before cooking for even browning

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